Looking for an alternative to pumpkin pie? These cake-like pumpkin cookies with brown sugar frosting are all kinds of delicious. Soft and cakey, sweet and spicy―they’re fabulous served with coffee. Kids love making AND eating them. This is a very versatile seasonal sweet.

 

INGREDIENTS

Cookies

  • 2 1/2 cups whole wheat pastry or AP flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • tablespoon pumpkin pie spice 
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • cup granulated sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 can canned pure pumpkin puree (not pie filling)
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract

Frosting

  • 1/2 cup salted butter 
  • cup lightly packed brown sugar
  • 1/4 cup heavy cream 
  • 2 cups powdered sugar

 

METHOD

Cookies

  • Whisk together all the dry ingredients: flour, baking powder, baking soda, pumpkin pie spice, and salt.
  • In a separate bowl, cream together butter and sugars until lightly and fluffy. Add pumpkin, egg, and vanilla and mix until thoroughly combined.
  • Add dry ingredients to wet ingredients and mix until combined.
  • Drop mounds of cookie dough by the tablespoon onto parchment-lined cookie sheets, leaving a couple of inches between cookies. The dough isn’t firm like some cookies―more like a cross between cake batter and cookie dough. However, the mounds should hold their shape.
  • Bake at 350 degrees for 12-15 minutes. Allow to cool on the pan for about 5 minutes, then transfer to a rack to cool completely.

Frosting

  • In a medium saucepan, heat butter, cream and brown sugar. Allow to come to a gentle boil for 2 minutes.
  • Remove from heat and cool to room temperature.
  • Add in powdered sugar. A mixer works nicely to whip up the frosting a bit, but you can easily add the powdered sugar by hand.
  • Spread frosting over cooled cookies and top with nutmeg or cinnamon.

Cookies can be stored for 5-ish days in an air-tight container.